Place the shallots and chard ribs in a large saucepan and sauté over medium heat for 5 minutes.

Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan.

Add the garlic and thyme and cook for another minute.

Add half of the chard leaves and a few tablespoons of the reserved pasta cooking liquid and cook until the leaves start to wilt, adding more leaves as the chard cooks down, until all the leaves are wilted, about 10 minutes.

Season with salt and pepper and add the olives, currants, and cooked pasta. Toss well before serving.

Place the shallots and chard ribs in a large saucepan and sauté over medium heat for 5 minutes.

Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan.

Add the garlic and thyme and cook for another minute.

Add half of the chard leaves and a few tablespoons of the reserved pasta cooking liquid and cook until the leaves start to wilt, adding more leaves as the chard cooks down, until all the leaves are wilted, about 10 minutes.

Season with salt and pepper and add the olives, currants, and cooked pasta. Toss well before serving.

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.